Directions: 

For Donuts:
Preheat oven to 325 degrees and grease donut pan LIBERALLY with coconut oil or coconut oil spray. Combine dry ingredients and mix well with handheld mixer. Combine wet ingredients and mix well with handheld mixer. Pour wet mixture into dry mixture and mix once more until well blended. Empty contents from bowl into piping bag or ziploc bag to disperse easily into donut pan. Fill donut pan 3/4 of the way and cook for 20 minutes. Allow to cool for 10 minutes before removing from pan and glazing. 

​For Glaze:
Mix ingredients once donuts have cooled and dip donuts to cover top. Set for 5 - 10 minutes until glaze solidifies. If glaze hardens before you are finished dipping, or if you are baking multiple batches, simply warm the glaze on low for 2-3 minutes to reuse. 

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​Enjoy or gift for the holidays! 

Ingredients

For the Donuts:
1 1/2 cups blanched almond flour
2 tablespoons arrowroot or tapioca starch
3/4 tsp. cream of tartar
3/4 tsp. of baking soda
1/4 teaspoon sea salt
1 TBSP. cinnamon
1/4 cup solidified coconut oil
2 eggs
3 tablespoons honey
2 tablespoons unsweetened almond milk
2 teaspoons vanilla extract
4 tablespoons Enjoy Life Chocolate Chips


For the Frosting:
1/2 cup Enjoy Life Chocolate Chips
1/4 - 1/2 tsp. coconut oil (I use VERY little)

Instructions

Preheat oven to 325 degrees Fahrenheit and spray two doughnut pans with coconut oil spray.

In a large mixing bowl, combine the blanched almond flour, arrowroot starch, baking soda, cream of tartar, sea salt, and cinnamon. Mix in the coconut oil with an electric mixer until it resembles coarse crumbs.

Whisk in the eggs, almond milk, honey, and vanilla extract. Stir in the chocolate chips.

Transfer the batter to a piping bag or a plastic storage bag (snip off one corner for piping) and pipe into the prepared pan, filing each well about 2/3 full.

Bake for 15 minutes, or until a toothpick comes out clean when poked into one of the doughnuts. Cool for 5 minutes before removing from the pan and placing on a wire rack to completely cool (I used a butter knife to loosen the edges of the doughnuts from the pan).

For the Chocolate glaze, place the chocolate chips and the coconut oil in a small microwavable bowl, and microwave on high in 30 second increments, stirring each time, until the chocolate chips and oil are melted and mixed until smooth.

Place doughnuts, one by one, upside down into the chocolate frosting to coat tops. I used a butter knife to fill in missed crevices. Remove and place right side up on a piece of parchment or waxed paper to set. If toppings are desired, sprinkle the doughnuts with desired toppings and place immediately in the freezer to set for 5 minutes (otherwise the toppings will slide off). Remove from the freezer and store in an airtight container at room temperature.

BISCUIT INGREDIENTS 

2 ½ cups almond flour
½ teaspoon sea salt
½ teaspoon baking soda
¼ cup Earth Balance butter (soy free, dairy free)
2 organic eggs
1 tablespoon agave nectar or honey 


BISCUIT INSTRUCTIONS

In a medium bowl, combine almond flour, salt and baking soda. In a large bowl, blend together buttery spread, eggs and agave. Stir the dry ingredients into the wet until a nice dough forms. Form dough into semi-flat round on a lightly greased cookie sheet. Dust dough with extra almond flour if it is sticky and/or misbehaving. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges. Serve with gravy, jelly or whatever else your heart desires. Makes about 10 biscuits

GRAVY INGREDIENTS 

1lb ground turkey or pork sausage
5 tbsp almond flour
16 oz. coconut milk
2 teaspoons thyme
½ c. chicken stock (optional)

GRAVY INSTRUCTIONS

Saute meat until fully cooked. Move meat from pan and save 2 TBSP of drippings. Leave drippings in pan, mix in almond flour and form a paste, whisking over medium-low heat. Add in ¼ of the coconut milk and the thyme. Bring to a medium heat, stirring often and scraping the browned meat bits into mixture. Add remaining coconut milk, stir and bring to a light simmer. Add meat back in and simmer until desired thickness is reached. If it becomes to thick, thin with chicken stock. Serve over biscuits.